Soaked Salt-Cod Stew with Sweet Onions, Olive Oil, and Boiled Potatoes

Mild soaked salt-cod simmers with sweet onions, olive oil, dried peas, and boiled potatoes into a gentle, peppery shore stew. It echoes Salt Wind on the Fish Flakes, when Newfoundland stages cured Banks cod long before it reached the pot.

Serves 4

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Ingredients

• 1 1/2 pounds salt cod
• 3 large yellow onions
• 6 medium russet potatoes
• 1 cup dried green peas
• 1/2 cup olive oil
• 1 teaspoon black pepper
• 1/3 cup cracker crumbs
• 1 leaf bay leaf

Instructions

1. 1Soak the salt cod in several changes of cold water for 12-24 hours until only mildly salty; cut into large chunks.
2. 2In a heavy pot, gently cook the sliced onions in olive oil with the bay leaf over low heat for 15 minutes until very soft and sweet.
3. 3Add the soaked cod pieces, dried green peas, black pepper, and enough fresh water to cover; bring to a gentle simmer and cook 25 minutes, skimming occasionally.
4. 4Meanwhile, peel the potatoes, cut into large chunks, and boil separately in salted water until tender, about 15 minutes.
5. 5Stir the cracker crumbs into the stew to lightly thicken the broth, then remove from heat and drizzle generously with the remaining olive oil.
6. 6Serve the stew in shallow bowls with the boiled potatoes alongside, adding extra black pepper and olive oil at the table.